Oyster Bienville

Directions Print

1. For the filling, in a large sauté pan cook the diced bacon until crispy, remove from pan and reserve the bacon grease. Put the onions and garlic in the pan sweat for 2–3 minutes. Once translucent add the small diced shrimp and small diced mushrooms. Cook until mushrooms and shrimp are 75% cooked. Add ¼ cup of butter and once melted add the ¼ cup of flour to create a blonde roux in the pan. Pour your chilled shrimp stock into the pan, and mix well with the roux. When the mixture comes to a boil, it will be at its thickest. Season with hot sauce, Worcestershire sauce, and Cajun seasoning. Fold in the chopped green onions and the crispy bacon, place in a pan to refrigerate. The mixture will be a little thick but this will make a great topping for the oyster.
2. For the topping, melt the remaining 1 ounce of butter in a pan, toast the bread crumbs, then place in a bowl. Keep refrigerated.
3. For the oyster, shuck 12 oysters and make sure they are free of shell and dirt. Place 1–2 tablespoons of the Bienville filling depending on the size of the shell on top of the shucked oyster. Garnish with toasted breadcrumbs. Bake at 350° for 8–10 minutes and serve hot.